RECIPES: Recipe Details

Lebanese Street Kabob Turned Burger

Lebanon's street vendors and many Lebanese restaurants you'll find a piece of ground lamb served on a kabob called Kefta. A very popular food in the Lebanese culture. I've taken the meat and stayed true to the spices, but added my touch of other fine Lebanese ingredients to form a delicious and unique burger.

Heat a gas grill to medium-high, or prepare a charcoal grill to medium high and cover.

Patties: Combine chuck and lamb along with onions, parsley, mint, coriander, cinnamon, cumin, nutmeg, caraway, cloves, cardamom, butter, salt and pepper. Work all ingredients together as lightly as possible. Form into 6 patties. Set aside.

Toum:(Garlic Spread) In a blender place the garlic cloves, lemon juice, and salt. Turn on the blender and very slowly drizzle in the Canola oil. Let blender run for 30 seconds after oil is in. Should be almost a mayo consistency but a bit thinner. Place in small container.

Brush the grill lightly with vegetable oil. Lightly butter the cut sides of the buns. Place patties on grill. Cook 5-6 minutes on first side down, then flip the patties, cook 3 more minutes, then add the sliced Haloumi cheese to the patties and also place the buns cut side down along the outer rim of the grill, close the lid and cook another 3 minutes. Then take off patties and buns from grill. Buns should be very lightly toasted. This cooks the patties about medium.

Assemble: Take the bottom half of the buns and spread about a teaspoon of Toum over each one, then place a small handful of romaine mix, just enough to cover bun base. Place the patty, then the tomato. Then add one more teaspoon of Toum on cut side of bun top, and serve!

Comments

Note: The 7 spices used in the patty can be replaced with 2 tablespoons of Arabic 7 spice, if your market carries it. Some do. Also, the dried thyme and sesame seeds can be replaced with 2 tablespoons of Zatar (za'tah) if your market carries it.

If heirloom tomatoes are not in season, beefsteak tomatoes work well also.